If this is bad, I don’t want to be good.

Sometimes, the universe is subtle and coy. And other days, it literally hits you over the head and asks why you have your eyes closed.

I was walking home last night and had an insatiable craving for a grilled cheese sandwich. Now, I went on a grilled cheese kick about a month ago, where I couldn’t get enough of artisan sourdough, whole-grain mustard and a delicious mixture of Gruyere, Emmenthal and caraway Havarti.

Well.

Last night, I was craving a grilled cheese sandwich made of Wonderbread and Kraft Singles. Thankfully, the grocery store was closed. Another disaster averted.

And this afternoon on Ye Olde Twitter? @fizzpoptweet asked people to name their top guilty pleasures. Okay, universe, I get it. Guilty pleasures.

Read more about it in my post for Foodists.

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

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